Unit General Manager I (Restaurants)

Areas USA, Inc•LAKE WORTH, FL

22h

About The Position

The Unit General Manager I leads and oversees airport food and beverage operations, driving results, maintaining company culture, and managing key client relationships. The role is accountable for financial, operational, and guest service objectives while creating a high-quality work environment. It develops and implements training initiatives, leads personnel in delivering premium service in accordance with food and beverage standards and company policies, and mentors the management team to promote operational excellence and professional growth. The position oversees shift operations, including food usage and delivery reconciliation, customer concerns, sanitation, health and safety, liquor regulations where applicable, paperwork, supplies, maintenance reporting, opening and closing procedures, security, staff performance, scheduling, and food preparation standards. It also supports hiring recommendations, onboarding, and associate development. This is an exempt, full-time position. The role requires a high school diploma or equivalent and at least two years of restaurant management experience. The schedule is flexible and includes weekends and holidays. The position is bonus eligible.

Requirements

High school diploma or equivalent.
At least 2 years of restaurant management experience.
Basic communication skills.
Ability to organize shift-level tasks.
Strong customer service skills.
Understanding of basic business patterns.
Ability to work effectively with a diverse workforce.
Familiarity with inventory management basics.
Emerging leadership ability and team motivation skills.
Basic understanding of sales, labor costs, and food costs.
Ability to work under pressure.
Ability to work a flexible schedule, including weekends and holidays.

Responsibilities

Follow company policies, procedures, standards, specifications, guidelines, and training programs.
Oversee food usage and verify and oversee reconciliation of deliveries.
Resolve immediate customer concerns about food quality or service according to company standards.
Maintain sanitation standards throughout shifts and complete required documentation.
Supervise staff to ensure health and safety standards and applicable liquor regulations are followed according to state and local guidelines.
Complete shift-related paperwork, forms, and reports in a timely manner.
Monitor and report supply levels for tableware, cooking utensils, and cleaning items.
Report equipment and facility maintenance or repair needs.
Execute opening and closing procedures and maintain security standards.
Provide feedback on team member performance.
Make employment and termination recommendations consistent with company guidelines.
Monitor staff compliance with company dress code guidelines.
Assist with on-the-job training for new team members.
Monitor food preparation and methods to ensure compliance with brand and company specifications and standards.
Forecast labor and prepare staff schedules as business requires, in compliance with CBS if applicable.
Onboard and support the continued development of associates assigned to the concept.
Lead airport operations business, pursue financial, operational, and guest service objectives, and manage key client relationships.
Develop and implement strategic training initiatives and mentor the management team.
Perform other duties as assigned by a supervisor.